Miss Kennedy’s Apricot Jam
This apricot jam recipe is unique because it had chopped up apricot pits in the recipe. I did some research on this because I’ve never seen it. Turns out this is not a good idea because apricot pits naturally contain amygdalin, which can release cyanide after being eaten. Because of this, I’ve omitted it from the printable recipe. I do love it idea of adding almonds to the jam. I’m sure it gives a great flavor!
If you make this recipe, make sure you follow the current guidelines for canning jam. Covering with a layer of paraffin is a thing of the past. I remember many many years ago when I watched my Grandma make jam this way. However, the current standard is using a water bath and a great resource is found here.
Apricot Jam Recipe
Scald, peel and stone enough fruit to make 10 pounds clear. Arrange in layers and let stand over night with seven pounds sugar. Chop one pound blanched almonds and one dozen apricot pits. Cook the fruit and sugar two hours, add chopped almonds and pits and cook half an hour more. Put in jelly glasses and cover with a layer of paraffin.
MISS G. A. KENNEDY. 1820 Harrison street, Oakland.
Apricot Jam by Miss Kennedy
An apricot jam recipe from 1913
Ingredients
- 10 lbs apricots scald, peel and stone
- 7 lbs sugar
- 1 lb almonds blanched and chopped
Instructions
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Scald, peel and stone enough fruit to make 10 pounds clear. Arrange in layers and let stand overnight with seven pounds sugar.
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Chop one pound blanched almonds and one dozen apricot pits.
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Cook the fruit and sugar two hours, add chopped almonds and pits and cook half an hour more.
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Put in jelly glasses and cover with a layer of paraffin.
